Description
Delightful cookies that reinvent the classic pineapple upside-down cake with a chewy center and crisp edges, bursting with tropical flavors.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (optional)
- 2 cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can canned pineapple rings (well-drained)
- 2 tablespoons additional sugar for sprinkling
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and sugar in a mixing bowl until fluffy.
- Add the egg and vanilla, beating until combined.
- Mix the dry ingredients in a separate bowl and gradually add to the wet mixture.
- Prepare the pineapple by chopping it into bite-sized chunks.
- Incorporate the pineapple pieces into the cookie dough.
- Shape the dough into balls and place them on a baking sheet.
- Sprinkle sugar on top of each cookie.
- Bake for 11-13 minutes, until golden brown.
- Cool on a rack before enjoying.
Notes
For a vegan version, substitute unsalted butter with plant-based butter and egg with a flaxseed egg.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg